Don’t forget to follow the 2-hour rule.
Thanksgiving dinner often means an abundance of leftovers, but before you cook those turkey, ham, or beef leftovers, food safety experts from the USDA have a simple tip that you might need to look at again.
Food Safety Specialist Meredith Carothers stressed the importance of not leaving turkey or other perishable foods at room temperature for longer than two hours. “That two-hour timeframe can be key in preventing bacteria from reaching dangerous levels,” she warned.
Carothers explained that within two hours, bacteria from the air, people’s hands, or other sources can multiply, making leftovers a potential risk for foodborne illness. She advises that, ideally, the turkey should be refrigerated within that two-hour timeframe after the meal or even before slicing.
“Leftovers have a higher chance of spoiling after that timeframe, and we don’t really don’t want anybody to eat spoiled food,” she added.
If you have turkey leftovers, the USDA recommends carving the bird into smaller pieces and placing them in shallow containers to cool quickly. They also advise discarding any food left out for more than two hours, as it may not be safe to eat.